Frymaster OCF30E User Manual
Gas and Electric Fryers
Frymaster
™
®
40% Less Oil, 10% Less Energy, Outstanding Results
When you are serious about increasing your foodservice prots, you can’t ignore
customer favorites like fried foods. Frymaster’s OCF30 fryers have all of the features
that make adding delicious fried foods to your menu easier than ever before.
Serve Great-Tasting Fried Foods
with Lower Operational Costs
40% less oil
With no reduction in production capacity or food quality.
10% less energy
Less oil to heat, Cool Mode feature reduces temperature
when not in use.
Extended oil life = Better tasting, better-for-you results
40% less oil makes the transfer to more expensive
(but better for you and your customers) trans fat-free
oils cost-neutral.
Frymaster’s OCF30ATO Gas Fryer. Part of a complete series of Oil
Conserving Fryers (OCF) from Frymaster. Models available in gas, electric
and with or without Automatic Top O (ATO).
Frymaster has a world-leading reputation as the rst name in fryers for reliability, consistency, eciency and
performance. Our solid, long-lasting relationships with the world’s leading chains are a result of service and support
that is second to none. Along with over 75 years of thoughtful innovation and design leading to easier-to-use fryers that
Automatic oil replenishment
Ensures that a greater ratio of clean to used oil is
maintained raising the quality of oil overall,
resulting in consistent great-tasting food.
Optimal frystation management
Easy to use, built-in ltration system. 3000 controller tracks
ltration cycles and auto-prompts operators to ensure an
optimum ltration schedule. It also monitors operator use
and equipment performance.
Easier to maintain and repair
Thoughtful construction and design enables pot
replacement in the eld. In a battery, production
from other pots remains unaected should a
problem with one occur.
deliver a higher-level of performance and results.
For more information, contact customer service at
1-800-221-4583 or visit www.frymaster.com/OCF30
Bulletin No. 818-0668
Revised 11-18-11
Loading...